Better Juice to build pilot plant for low-sugar orange juice
FoodTech startup Better Juice has partnered with orange juice producer Citrosuco to set up a pilot plant for low-sugar orange juice. Citrosuco is providing some of the funding plus technical and operational expertise.
Fruit juices contain vitamins, minerals, and many other beneficial nutrients, but it naturally contains three types of sugars. Better Juice’s enzymatic technology naturally transforms all types of fruit sugars into prebiotic and other non-digestible fibres and sugars.
“Our device uses non-GMO micro-organisms to convert the sugars, and provides orange juice manufacturers a ready opportunity to meet the trends and claims for reduced sugars, all while keeping the juicy flavour of the beverage,” said Eran Blachinsky, PhD, founder and CEO of Better Juice. “The global orange juice market is valued at dozens of billion US$ with outstanding potential to create better-for-you orange juice beverages.”
“We have been seeking an orange juice sugar reduction technology for some time,” said Alex Marie Schuermans, product development and applications general manager of Citrosuco. “Better Juice’s solution holds a lot of promise and we are confident that by combining their technology with our know-how, we can accelerate production of the first sugar-reduced orange juice.”
“This collaboration with Citrosuco is a vote of confidence in Better Juice’s leading technology and its capabilities for reducing sugar in orange juice,” noted Blachinsky. “We’re excited to work with this strategic partner and help create juices with low sugar — the latest frontier in sugar reduction.”
“Our proprietary technology can be tuned to reduce between 30% to 80% of all the sugars in orange juice,” said Blachinsky. “Making it easy conform to the minimum 25% reduction required by the FDA, as well as the 30% reduction required by the EFSA for allowable claims of ‘reduced sugar’ in food and beverage products.”
The startup won the “Most Innovative Technology” award at the 2018 Startup Innovation Challenge at Health ingredients Europe in Frankfurt for its sugar reduction technology, which it developed in conjunction with The Hebrew University in Rehovot, Israel, and The Kitchen Hub incubator, Ashdod, Israel.